Time around the holidays is at a premium, so why not make meal prep easier by freezing the main dish ahead of time? These individual Beef Wellingtons are so elegant and are sure to please your guests.
I made this recipe for the first time for my husbands' birthday and I was amazed at how easy they were to make! I was looking for something to make to use up some leftover puff pastry so when I was at the store I just had to pick up some beef tenderloin, the rest of the ingredients I already had in my fridge (including an open bottle of white wine to saute the mushrooms).
It was such a big hit that now I usually have some of these bundles in my freezer in case the mood strikes. By freezing these Wellingtons you can make sure to take advantage of sales on beef at your local grocery store making this meal much more affordable, even for a crowd.
beef tenderloin, approximately 8 inches in length
1 tbsp butter for browning meat
8 button mushrooms, minced
1/2 cup dry white wine
1 tsp dried Italian herbs
2 tbsp butter
1 clove garlic
1/2 cup beef broth
1 package puff pastry, thawed in the refrigerator (450g)
1 egg, beaten
Cut the beef tenderloin into 8 equal disks, sprinkle with salt and pepper
To sear meat heat pan on medium high heat, melt 1 tbsp butter into pan for each batch of meat (do not overcrowd the pan, depending on the size of the pan you might have to do 3 - 4 batches). Sear only for 1 minute on each side. Set aside on a plate to cool.
Reduce heat to medium, deglaze the pan with the white wine. Make sure to scrape up all of the brown bits from the meat so that it will mix into the mushrooms.
When the wine is almost evaporated add 2 tbsps of butter, the garlic, the minced mushrooms, the herbs and the beef broth. Simmer until the mushrooms are browned and tender and the liquid has mostly been absorbed by the mushrooms. Set aside to cool.
Once the meat and mushrooms have cooled to room temperature you can prepare the puff pastry.
Roll out the puff pastry onto a floured surface, add more flour to the top of the puff pastry. Using a pizza cutter divide the puff pastry into portions large enough to hold the meat (mine came in 2 sheets so I divided each sheet into quarters).
If using a Burger Master container to shape the bundles, lay one piece of puff pastry over a hex, place the meat inside and spoon the mushroom mixture on top. Otherwise, lay the puff pastry on a baking pan lined with parchment paper.
Brush some of the egg onto the corners and fold the corners into the middle. Brush the top with egg wash as well.
Repeat steps with the remainder of the meat portions.
If using a baking tray to freeze, place in the freezer for 4 hours then transfer to a plastic bag for storage.
When ready to bake, place the Beef Wellingtons in a preheated oven (425F) and bake until golden brown (approximately 25 - 30 minutes).
Serve with freshly steamed vegetables or a colourful salad.